Debbie Makes Low Carb Delicious

Creamy Curry Coleslaw

Debbie
Apr 26, 2021
2 min read

Barbecue season is in full swing already , and it's always good to have a delicious side dish to serve along with your favorite BBQ. Coleslaw is one of my favorites, adding curry powder gives an Indian twist to a classic creamy coleslaw. It adds a mild and exotic spicy flavor (not hot) that is accented in the lightly sweet dressing.

This Creamy Curry Coleslaw is a blend of shredded cabbage, green onions, pumpkin seeds, sunflower seeds, and a touch of freeze dried strawberries making for the perfect sweet and savory coleslaw. It is low calorie, low fat, and low carb/keto friendly. Serve with your favorite grilled meats, turkey sandwiches, pulled pork, or make as a side with an Indian-inspired dinner (like the Tandoori Chicken, with Indian Spiced Biscuits I made). This coleslaw served with the Indian Spiced Biscuits makes a great vegetarian or vegan meal as well. We love dipping our biscuits right in the extra coleslaw dressing :)

Creamy Curry Coleslaw Serves: 8 servings

Coleslaw:

14 oz. bag shredded cabbage

1 stalk celery sliced on the bias

1 large green onion chopped

1/4 cup salted sunflower seeds

1/4 cup salted pumpkin seeds

2 Tablespoons chopped fresh parsley (or cilantro)

1 Tablespoons finely chopped freeze-dried strawberries (optional)

Dressing:

1/2 cup plain Greek yogurt (such as Two Good Yogurt)

3 Tablespoons apple cider vinegar

1 1/2 Tablespoons Sukrin Gold Syrup (or other sticky sugar-free syrup)

1/2 teaspoon curry powder

salt and freshly ground black pepper to taste

Directions:

1. Place the shredded cabbage, celery, green onion, pumpkin seeds, sunflower seeds, freeze dried strawberries, and parsley leaves in a large bowl and set aside.

2. Place the yogurt, vinegar, syrup, curry powder, and salt and pepper in a bowl and whisk to combine.

Nutritional Information:

Calories 56 Total Fat 2.5g Saturated Fat 0.4 g Total Carbohydrate 8.2 g Dietary Fiber 5.0 g

Net Carbs: 3.2g Sugars 2.1g Protein 2.8 g

Spring Asparagus Salad With Lemon Vinaigrette - Keto | Low Cab | Gluten-Free

Debbie
Mar 30, 2021
1 min read

This very simple salad with asparagus, romaine lettuce, radishes topped with lemon granola, and then drizzled with a lemon vinaigrette is perfect for Easter dinner or any spring/summer dinner or lunch. This bright beautiful salad is the first signs of spring. If your looking for a the prefect spring salad, this is it!

Spring Asparagus Salad With Lemon Vinaigrette - Keto | Low Cab | Gluten-Free

Spring Asparagus Salad With Lemon Vinaigrette Ingredients:

5 to 6 asparagus spears

3 radishes, thinly sliced

4 romaine lettuce leaves

2 Tbsp of crumbled Lolli's Lemon Drop Cookie Clusters

(Note: Salad ingredients are for 1 serving)

The Vinaigrette Dressing:

2/3 cup of California Olive Ranch Extra Virgin Olive Oil

Juice of 1 lemon

1 Tbsp grated lemon peel

1/4 cup of apple cider vinegar

1 Tbsp Choc Zero Vanilla Syrup

3 to 4 Tbsp Eat Sweet Logic Allulose Stevia Blend Sweetener

salt to taste

Directions:

1. In a bowl, whisk together all of the vinaigrette ingredients until smooth.

2. Blanch the asparagus spears just until they turn green (about 3 minutes). Drain and let cool completely.

3. On a serving plate, layer the romaine lettuce, radishes, and asparagus spears. Drizzle wit

vinaigrette, and top with crumbled lemon drop cookie clusters.

Crispy Garlic Chicken Cutlets with Parsley Pesto Pasta | Keto | Low Carb | Gluten-Free

Debbie
Mar 17, 2021
2 min read

Crispy Garlic Chicken Cutlets with Parsley Pesto Pasta - a family favorite just got better using California Olive Ranch Garlic Infused Extra Virgin Olive Oil in both the chicken cutlets and the parsley pesto. This olive oil is smooth, buttery and the garlic flavor is fabulous - I could drink it! By using this garlic infused olive oil, the garlic flavor is mellow (not pungent like fresh garlic) and allows you to really taste the parsley, nuts and the olive oil making a perfectly balanced pesto sauce. This parsley pesto sauce compliments all sorts of meats, vegetables, and pasta. My favorite way to eat pesto is tossed in a low carb pasta. However, it would be great for as a marinade for chicken, fish, beef, or vegetables as well. There are so many other ways to use pesto - how about as a dip for bread, or add to your salad (or salad dressing), or on your pizza, or a dollop on homemade tomato bisque. The uses are endless.

The chicken cutlets are dipped in egg wash then coated in an almond flour & Parmesan cheese mixture, and then pan fried with in the garlic infused EVOO. Perfect-O! The best chicken cutlets I've made yet! The garlic infused olive oil lends in a just the right amount garlic in every bite.

I'm super excited that I had the chance to partner with California Olive Ranch to make these delicious recipes! And right now their Garlic Infused extra Virgin Olive Oil is currently 30% off, so now is that time to stock up on it.

Crispy Garlic Chicken Cutlets with Parsley Pesto Pasta | Keto | Low Carb | Gluten-Free

Crispy Garlic Chicken Cutlets with Parsley Pesto Pasta

Parsley Pesto Sauce:

Ingredients: 2 cups tightly packed flat-leaf parsley leaves

1/3 cup sliced almonds

3/4 cup California Olive Ranch Garlic Infused Extra Virgin Olive Oil

1/2 teaspoon kosher salt

1/2 teaspoon red pepper flakes

Directions:

In a food processor, add parsley, almonds, salt, and red pepper flakes and pulse until parsley is finely chopped. Add in the olive oil and pulse until combined. Let sit at least 1 hour for flavors to meld.

For Parsley Pesto Pasta: Ingredients: 8 ounces of low carb pasta (I used "Great Low Carb Bread Company" Spaghetti)

Directions: Cook 8 ounces of pasta in large pot of boiling water until done. drain. Return pasta to pot.

Add in 2 heaping tablespoons of pesto to the pasta and toss until all the pasta is coated.

Crispy Garlic Chicken Cutlets:

Ingredients:

4 to 6 thinly sliced chicken

1 large egg

1/2 cup almond flour

1/4 cup Parmesan cheese

salt and pepper

Directions:

1. In a shallow bowl, whisk the egg with a few shakes of salt and pepper.

2. In a second shallow bowl, mix together the almond flour and the Parmesan cheese.

3. Dip the chicken into the egg mixture, the dredge in the almond mixture, shaking off the excess.

4. Pour Garlic Infused Extra Virgin Olive Oil into a 10-inch skillet to about 1/4 inch deep. Heat over medium-high heat.

5. Working in batches, cook the chicken about 3-4 minutes on each side or until golden brown and the chicken is cooked through.

Enjoy!!